Broccoli and Pancetta Spaghetti

Broccoli and Pancetta Spaghetti

This is a lovely quick pasta recipe from the new Silver Spoon Quick and Easy Italian Recipes cook book (I'll be giving one away in a competition soon). The whole family enjoyed it and it was gobbled up without complaint in super quick time. It really is a perfect mid week meal.

The key (I think) is to cut the broccoli into really small florets so its nice and soft - the kids seem to prefer it like that. I might add some peas next time to up the vegetables but it's delicious as it is.

Broccoli and Pancetta Spaghetti


| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


  • 120g Diced Pancetta or Thick Cut Bacon
  • 1 Clove Garlic, chopped
  • 1 Head of Broccoli cut into small florets
  • 1 TBSP Tomato Paste
  • 150ml Vegetable Stock
  • 350g Spaghetti
  • 50g Parmesan, grated


  • Step 1:  Heat some olive oil in a large frying pan and cook the pancetta over a medium heat for 5 minutes. Stir in the garlic and half the broccoli and cook for 5 minutes.
  • Step 2; Stir in the tomato puree and stock, lower the heat and cook for 10 minutes.
  • Step 3: Meanwhile cook the spaghetti and remaining broccoli in a pan of boiling salted water. Drain and add to the sauce. Stir in the parmesan s it melts then serve.

| Author: Beth Sachs | Date: 3rd November 2015 |

1 comment:

  1. This does sound quite yummy, I love Broccoli in pasta


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